A Green Peas Soup, without Meat Reviews

This Mary Kettilby recipe produces a classic Potage St. Germain. The name comes from the Paris suburb of St.-Germain-en-Laye, where young peas, a rarity in the early eighteenth century, were sown in boxes for early-spring cultivation. The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for spring menu.

Calendulas, also known as pot marigolds, make a lovely garnish for this soup. They were used as both a flavoring and a medicinal herb. According to one source, calendulas could be added to dishes in place of saffron, an affordable alternative in the days before saffron was grown in England. Sprinkle the shredded blossoms over the soup just before serving it. Please note that the calendula/pot marigold should not be confused with the African marigold, which is used as an insect repellent in vegetable gardens.

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users rating1.5/4

If you follow the instructions
regarding the cooking time of the
peas,
the soup will not be bright green as
shown in the photo. Cook the peas
only
until they are just tender - for
fresh
English peas that may be only 3 - 5
minutes
and for frozen peas for only 10 - 12
minutes.
The cooking time of 45 minutes is
too
long. In addition to decreasing the
cooking time, I would add additional
salt, pepper, mace, thyme,and
majoram, as well as sauteed leek the
next time I make this soup.